Antony Worrall Thompson is notably one of the most acclaimed British chefs and most famously Princess Diana’s favorite chefs. 

Chef Thompson’s authentic Moroccan lamb tagine combine traditional Moroccan flavors, including argan oil.

 

 

 

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, chopped
2 tbsp olive oil
2 tbsp Souss Gourmet Organic Moroccan Argan Oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz blanched whole almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb or beef stock
1 tbsp honey
2 tbsp cilantro, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Preparation:

Preheat the oven to 150C/300F/Gas2.

 Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

 Heat 2 tbsp olive oil and 2 tbsp of Souss Gourmet Organic Moroccan Argan Oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

6.    Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Drizzle Souss Gourmet Organic Moroccan Argan Oil if desired. Serve.